Japan
Dry Curry
Crumbly ground meat with curry powder, ginger and garlic — on rice in 25 minutes
25 min·2 servings
Okra
Green, ridged pods with small white seeds that release a thick, slippery juice when cut.
Fresh okra is sold in Asian, Turkish and African grocery stores and, in summer, increasingly in well-stocked supermarkets; frozen okra is often available year-round in the same shops.
Substitute:
Green beans match the colour and bite but not the slippery juice that Japanese cooking often values; where that binding texture matters, there is no equivalent substitute.
Used in · 1 recipe